CAKE - 3 reference results
linseed cake, concentrated feed for livestock, prepared by pressing into cakes linseed from which most of the oil has been removed. The amount of oil remaining in the cake varies; the seed husks may or may not be removed. Linseed cake has a high protein value.
The Columbia Electronic Encyclopedia Copyright © 2004.
Licensed from Columbia University Press
Licensed from Columbia University Press
cake, originally a small mass of dough baked by turning on a spit; in present usage a dessert made of flour, sugar, eggs, seasonings, usually some leavening and liquid besides the eggs, and shortening. This last ingredient is not always used; unshortened cakes depend mainly on beaten eggs for leavening (e.g., spongecake and angel food cake). The early method of making sweet cake was by adding other ingredients to a portion of bread dough. Some cakes, such as fruitcake or poundcake, called for many eggs and for wine, brandy, or sack (an Elizabethan wine); these ingredients supplying the leavening agent. Modern cakes are generally raised with baking powder, baking soda, or beaten eggs.
The Columbia Electronic Encyclopedia Copyright © 2004.
Licensed from Columbia University Press
Licensed from Columbia University Press
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